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I'm heading to the beach next month with some friends. As much as I love hitting up some of the restaurants down there, I would like to cook something good in the hotel once or twice. I figure since I'm at the beach and there's likely some good seafood markets around, I'll make some shrimp and grits one night.

I've found a recipe that looks promising online, but just wanted to get some input. Any of y'all got a recipe you keep going back to, or have one you've made yourself (I'm looking at you, Yancey)? Thanks in advance!

i purchase most of my shrimp and grit ingredients from Boone Hall farms in Mount Pleasant. Andouille Sausage and tasso ham as well as bacon go in to it. Headed to the water to run a fishing trip now but will respond later with more info. It's nevert exactly the same but always good.

There's lots of ways to make it, but the best I've ever eaten was in a
seafood restaurant in Savannah about 15 years ago. I have not eaten
S/G that good since, but I found a recipe on YouTube and tried it out
a few years back that came real close. ... I've made this a lot at home
when I get a taste for S/G and don't feel like driving more than 50-70
miles to find it. I don't add any of the hot / spicy ingredients with the
recipe (Personal taste). I posted this in a recipe thread here a few years
back.

Can't get the YouTube link to show on this video, so here's the link itself:

I like to prepare my grits the traditional way with added cheddar, and a shit ton of black pepper. Then I put a stainless steel skillet over medium heat and sweat a bit of finely diced onion for about 10 minutes before tossing in a few cloves of minced garlic. Once everything is soft, I kill the heat, toss in the shrimp (shelled, deveined, tails on), add a few shots of bourbon, and flambé the little guys until the fire dies down. Serve in a bowl with grits on the bottom and shrimp on top.

There's lots of ways to make it, but the best I've ever eaten was in a
seafood restaurant in Savannah about 15 years ago. I have not eaten
S/G that good since, but I found a recipe on YouTube and tried it out
a few years back that came real close. ... I've made this a lot at home
when I get a taste for S/G and don't feel like driving more than 50-70
miles to find it. I don't add any of the hot / spicy ingredients with the
recipe (Personal taste). I posted this in a recipe thread here a few years
back.

Can't get the YouTube link to show on this video, so here's the link itself:

There's lots of ways to make it, but the best I've ever eaten was in a
seafood restaurant in Savannah about 15 years ago. I have not eaten
S/G that good since, but I found a recipe on YouTube and tried it out
a few years back that came real close. ... I've made this a lot at home
when I get a taste for S/G and don't feel like driving more than 50-70
miles to find it. I don't add any of the hot / spicy ingredients with the
recipe (Personal taste). I posted this in a recipe thread here a few years
back.

Can't get the YouTube link to show on this video, so here's the link itself:

I've had it like this, and it's really good. The only thing I would do different if I was doing it that way is to not use so much water for the grits. he uses a 6:1 ratio of water to grits, and that is just entirely too much water. I normally go 3½ cups of water and ½ cup of milk per 1 cup of grits. I bring the liquid to a low boil, whisk in the grits, drop the heat to low, and stir frequently. Salt 'em, pepper 'em, butter 'em, and cheese 'em.